Oven-Roasted Greek Lemon Chicken with Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with lemon, garlic, and oregano, served alongside crispy golden potatoes infused with classic Greek flavors. This Greek recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, medium Yukon Gold potatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2 tbsp dried oregano, 5 minced garlic cloves, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper until combined and aromatic.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 4 cut Yukon Gold potatoes (1-inch wedges) to the marinade, tossing thoroughly to coat every piece in the lemon-oregano mixture.
  3. Step 3: Transfer the chicken and potatoes to a large roasting pan in a single layer, pour 1/3 cup water into the pan to keep the potatoes moist, and roast uncovered for 40-45 minutes, turning potatoes halfway, until chicken skin is golden and juices run clear and potatoes are fork-tender and crispy on the edges.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld and chicken to retain juices.

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